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Saul Bolton on Bartlett Pears

Pears photo by Kang Kim

Pears photo by Kang Kim

Saul Bolton has conquered the Brooklyn culinary scene. After manning the stoves at his eponymous Michelin-starred eatery on Smith Street for 14 years, Bolton decided to relocate.

In October, he reopened Saul Restaurant at the iconic Brooklyn Museum and also oversees an American gastropub, The Vanderbilt; a southern Italian eatery, Red Gravy; and concession stands at the Barclays Center. This month, Bolton finds inspiration in the Bartlett pear.

“There is nothing better than eating a perfect pear,” he says. “When cooking, I use them in savory applications and desserts—even curries.”

You will find the fruit on Bolton’s menu poached in white wine, vanilla, citrus black pepper and honey. Says Bolton, “A pear at its peak is heaven.”


The Bartlett pear was introduced in the United States in 1799. Massachusetts farmer Enoch Bartlett named the pear after himself.

In Europe, the Bartlett pear is more commonly known as the Williams pear.

Poire Williams is a brandy produced with an entire pear grown inside the bottle.

Get It Now
From California to Florida, pears are appearing in innovative, flavor-packed dishes.


Lucy Restaurant & Bar
in Yountville, Calif., serves Alaskan halibut with pears, pineapple tomatillos, and a cippolini chutney.
Miami Beach's Juvia crafts salmon-wrapped nashi pears, truffle oil, dry miso and micro arugula. Photo courtesy of Juvia.
Chef Brian Zenner of Belly & Trumpet in Dallas serves a sea scallop crudo with Asian pear and horseradish purée.

Eric Ripert on Sour Cherries

Eric Ripert photo by Nigel Parry; Cherries photo by Chris Stein

Eric Ripert photo by Nigel Parry; Cherries by Chris Stein

Chef Eric Ripert of NYC’s highly regarded Le Bernardin is best known for his inspired seafood-centric dishes, so it was surprising to discover that Ripert’s must-have ingredient of the month is the humble sour cherry (albeit paired with fish, naturally).

Watch for his sour cherry sauce with pan-roasted monkfish and wild seasonal mushrooms.

“The flavor combination of cherries with the monkfish is surprisingly delicious,” says Ripert.

When he isn’t manning the stoves, Ripert might be found at Blue, his Cayman Islands outpost, or hosting On the Table on YouTube’s Reserve Channel. He is the chair of City Harvest’s Food Council and works to bring chefs and restaurateurs together to increase the food donations to New York City’s in-need population.

Cherry Fun Facts

American colonists reputedly planted the North American sour cherry when they arrived in Massachusetts.

Legend has it that Queen Elizabeth I of England baked the first cherry pie.

Russia is the world's largest producer of sour cherries, followed by Turkey and Poland.

Where to Get It
Sour cherries make a star turn this summer in everything from savory dishes to sweet courses.

Chicago’s Tavernita serves foie gras mousse with housemade sour cherry compote and a crisp baguette.     Look for a warm sour cherry crisp with cheesecake ice cream at Napa Valley Grille in Westwood, California.     LA’s The Churchill crafts a scallop crudo with sour cherry gastrique, spring garlic, pea tendrils and black lava salt.


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